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Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
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Open Buckwheat Crêpes with Wilted Greens & Ricotta
A guest recipe by Thomasina Miers.
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Courgette Paratha – a guest recipe by Romy Gill
Romy Gill MBE will be joining us at our Summer Festival for a live cooking demonstration of recipes from her second book On The Himalayan Trail.
3:30pm, Sunday 18th June, Cookery School Tent
Discover Romy's top tips for making flatbreads at home in our journal here.
Photos by Matt Inwood.
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Seville Orange Marmalade
There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.
